Tomato Salad Insalata Pomodoro Recipes

TOMATO, MOZZARELLA, AND BASIL SALAD

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

TOMATO SALAD ( INSALATA POMODORO)

Steps:

• In a bowl put oil and seasonings.
• Add tomatoes, either sliced or in small chunks.
• Use salt and pepper to taste, and mix well.
• Let marinate at room temperature at least an hour, for a few hours in the refrigerator.
• Italian or French bread or crusty rolls are a must to accompany this salad.

INSALATA DI GRANO CON POMODORO, TONNO, E CAPPERI

Steps:

• Rinse the wheat berries, discarding any chaff. Soak in hot water to cover by 3/4 inch (2 cm) for 24 hours, changing the water twice.
• Drain and rinse the berries. Put them in a heavy saucepan with enough fresh water to cover by at least 2 inches. Add the bay leaf, orange zest, and 1 teaspoon salt and bring to a boil. Reduce the heat, cover, and simmer until the grains are separate and tender, like rice, neither mushy nor al dente, 30 to 45 minutes. Check frequently after 30 minutes. Drain, discarding the bay leaf and zest. Let wheat berries cool thoroughly.
• Peel, seed, and roughly chop the tomatoes. Place in a colander. Sprinkle with salt and sugar, and let stand for at least 20 minutes.
• Put the tuna in a serving bowl and flake it. Add the capers, onion, garlic, hot pepper, salt to taste, and the lemon juice. Add the tomatoes and toss thoroughly. Stir in the olive oil; add the wheat berries and half of the herbs. Let stand for several hours, if possible.
• Just before serving, sprinkle the remaining 1/4 cup herbs on top. The salad will keep well for a few days.

PASTA SALAD WITH TOMATO AND GOAT CHEESE (INSALATA DI POMODORI E

Steps:

• Mix vinegar, onion, oil, parsley, mustard, salt and pepper in small bowl very well.
• Cook pasta according to package directions and drain.
• Combine cooked pasta with tomatoes and goat cheese in large bowl, gently but thoroughly.
• Add dressing to pasta mixture and toss. Serve immediately over beds of lettuce.

POMODORO SALAD

Steps:

• Bring a small pot of water to a boil. Submerge each tomato for 10 seconds each and immediately run under cold water. The skin should easily peel off. Cut out the core, slice into thin wedges and place in a medium-size bowl. Add the salt and mix.
• Add the onion, parsley, garlic, basil, thyme or oregano, and olive oil. Stir until well combined. Chill until ready to serve, preferably at least 30 minutes. Serve in salad bowls with hunks of bread on the side.